Poached Thai Coconut Fish for a Flat-Belly Diet

Cook up this recipe for Poached Thai Coconut Fish for a satisfying, flat-belly meal. Your tongue will experience a little sweet, a little hot, and a lot of flavor. Serve over brown rice or steamed vegetables for a healthy meal.

You can find kaffir lime leaf and fish sauce in Asian grocery stores. To bruise the lemongrass, simply whack it firmly with the blunt edge of a knife.

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 3 servings

One 11.2-ounce container ZICO Pure Premium Coconut Water

1/2 cup dry, unsweetened shredded coconut

1 lime, zested and juiced

1 kaffir lime leaf

1 clove garlic, minced

2 teaspoons ginger

1/2 teaspoon honey

1 Thai bird chili (or spicy fresh red chili), diced

1 tablespoon fish sauce (aka nuoc mam and nam pla)

1 stalk fresh lemongrass, bruised

1 teaspoon curry powder

2 ounces coconut milk (canned)

1 cube vegetable bouillon

Three 3-ounce filets white-flesh fish (tilapia, mahi-mahi, or trout)

1 lime, for garnish

Salt, to taste

Fish sauce, to taste

Heat 9.2 ounces of the coconut water in a large pot to 160 degrees F.

In the meantime, in a hot wok, toast the coconut over medium heat. Remove it from the pan when it begins to brown. Set aside half the coconut.